I love the combination of strawberries and hazelnuts. It reminds me growing up in the rural Oregon, surrounded by massive expanses of green grass, farms, flowers, gardens, fruit and nut trees.
The hazelnut orchards are enormous, just like the strawberry fields. I’m lucky to have my Grandma, who still sends me care packages filled with whatever is in season, including lots of Oregon hazelnuts! (We still call them filberts, because that’s what everyone called them up until the recent exporting boom.) Mine came from this orchard below.
2 cups unbleached white flour
1 cup whole hazelnuts
1 Tbsp baking powder
1/2 tsp baking soda
½ tsp salt
1 Tbsp cinnamon
2 large eggs, beaten
1 cup unsweetened almond milk
4 Tbsp unsalted butter
1 7oz plain greek yogurt
2 Tbsp coconut oil
½ cup brown sugar
½ cup sugar
2 cups strawberries, chopped
Preheat the oven to 375 degrees. Line muffin tins with paper liners or spray with nonstick spray.
Grind hazelnuts together with flour until they are equal consistency. This usually happens about the time your food processor stops sounding like a rock tumbler.
In a large bowl, mix together the first 6 ingredients. (Flour through cinnamon.) In a separate bowl, cream the sugars into the butter. Add the beaten eggs, then stir in the almond milk, yogurt and coconut oil.
Chop the strawberries into bite sized pieces.
Pour the wet ingredients into the dry and mix until just combined. Sprinkle in the strawberries and stir briefly.
Spoon the batter into the muffin tins, close to full. Bake at 375 F for 20-25 minutes. (If you use popover pans, mine were perfect at 27 minutes.) They are done when the tops are browned and a toothpick or knife comes out clean.